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Tenderness.....the next step in beef
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<blockquote data-quote="Frankie" data-source="post: 152761" data-attributes="member: 13"><p>I'm getting bent out of shape because you ignore the fact that beef demand has been on the rise since <strong>1998 without some sort of tenderness test.</strong> Your article suggests that tenderness is the main thing that will bring consumers back to beef and it's not true.</p><p></p><p>I'm not arguing about the 10% correlation, although I know meat scientists who believe it's much greater than that. What we do know, from survey after survey, research after research, is that consumers prefer higher quality (marbled) beef and higher quality (marbled) beef is more likely to be tender than lower quality beef. Buying a bull that will produce more marbling in his calves is a fairly simple thing to do these days; most breeds have carcass EPDs.</p></blockquote><p></p>
[QUOTE="Frankie, post: 152761, member: 13"] I'm getting bent out of shape because you ignore the fact that beef demand has been on the rise since [b]1998 without some sort of tenderness test.[/b] Your article suggests that tenderness is the main thing that will bring consumers back to beef and it's not true. I'm not arguing about the 10% correlation, although I know meat scientists who believe it's much greater than that. What we do know, from survey after survey, research after research, is that consumers prefer higher quality (marbled) beef and higher quality (marbled) beef is more likely to be tender than lower quality beef. Buying a bull that will produce more marbling in his calves is a fairly simple thing to do these days; most breeds have carcass EPDs. [/QUOTE]
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Tenderness.....the next step in beef
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